Inspired by Top Chef’s Kevin Gillespie, I made skillet-roasted spiced okra — with okra from the beloved Bloomingdale farmers market.

The photo editor in me is cringing. But the human being in me is not giving a shit.

Also featured on this plate: panko & wheat germ crusted tofu and broccoli. This shit is VEGAN, ya’ll. (Don’t worry, I washed it all down with ice cream.)

AND, here’s the magic touch, CAULIFLOWER RICE. It’s a carb-free alternative to rice and here’s how you make it: chop up a head of cauliflower and nuke it in a covered dish. So stupidly easy and awesome.